Recipe: Delicious Butternut Squash with Fennel

Butternut Squash with Fennel. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Spread the squash, fennel, and apple on a baking sheet in a single layer and. Whether you're looking for a potato latke alternative for Hanukkah, or want a seasonal fall or winter side, these Butternut Squash Latkes with caramelized fennel jam fit the bill.

Drizzle with a little more oil and toss to coat. Season well with salt and pepper. Layer half of the butternut squash slices in the baking dish. You can have Butternut Squash with Fennel using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Butternut Squash with Fennel

1. It's 2 pounds of cubed butternut squash.
2. You need 1 of large bulb and stems fennel.
3. You need 3 of large Michigan red apples.
4. Prepare 1 pound of bulk sausage.
5. It's 1/2 pound of bacon.
6. It's 1/2 teaspoon of salt.
7. It's 1/2 teaspoon of white pepper powder.
8. Prepare 1/2 teaspoon of celery salt.
9. Prepare 1/2 teaspoon of onion powder.
10. It's 1/2 teaspoon of Pink Himalayan Salt.
11. Prepare 1/2 teaspoon of granulated garlic powder.
12. It's 1 stick of butter.

Top with the remaining butternut squash; season with salt and pepper, pour the cream over the squash, and then top with the remaining cheese and panko. Using a large, sturdy knife, cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits from each half and discard. Transfer the butternut squash, cut-side up to a baking dish and brush with olive oil.

Butternut Squash with Fennel instructions

1. Preheat oven 400 degrees Fahrenheit.
2. Cube the fennel. Peel, core, and dice the apples. Slice the bacon into small pieces..
3. Mix everything together, except Pink Himalayan salt and butter..
4. Put the mixture into a pan, 9x13..
5. Slice the butter into pats and place on top of the mixture in pan..
6. Cover and put into oven for and hour and 15 minutes..
7. Uncover and add Pink Himalayan salt sprinkle on top..
8. Let rest 10 minutes, serve I hope you enjoy!.

Prepared with cubed and roasted butternut squash and apples that are layered with sweet sausage, caramelized fennel and onions, plus a sprinkle of melted Gruyere cheese, this festive dish is the epitome of autumn! After a summer of absorbing the sun's energy, farm-fresh Butternut Squash is ripe, sweet, and ready for autumn consumption. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend.